3 lbs. fresh pork backbone
1 sm. hot red pepper
1 tsp. sage
1 1/2 tsp. salt
2 c. cornmeal
1/4 c. flour
1 tsp. baking powder

Place pork in large kettle, add 2 quarts water, red pepper, sage and 1 teaspoon salt. Cover and bring to boil then simmer for approximately 3 hours or until pork is tender. Remove pork from kettle and reserve liquid in kettle, keeping it hot. Brown pork in a 350 degree oven.

Combine the cornmeal, flour, remaining salt and baking powder then stir in 1 cup boiling water and 1 cup of reserved liquid. Form into egg-sized dumplings and drop into remaining hot liquid in kettle. Cover and simmer for 45 minutes.